Preheat oven to 350. In a medium bowl, combined the flour and
butter using a pastry cutter (or two knives) until pea sized pieces begin to
form. Press into bottom of a 9x13 pan. Bake for 20-25 minutes or until lightly
golden. Remove from oven and allow to
cool completely. In a medium bowl, beat
the cream cheese and sugar together until smooth and well blended. Spread evenly over the cold crust. In another bowl, whisk together the lemon
pudding mix and milk. Spread over cream
cheese layer. Chill until set, then top
with cool whip.

Cut the
pork shoulder roast up into sections, cutting along the natural muscle lines.
Discard any silver skin or large gristle pieces.

Place pork
shoulder pieces in the crockpot. Cover with dried onion soup, vinegar and
water.

Cook on
low for 8-10 hours.

Cole Slaw

Tuesday

Grilled Chicken

Squash

Wednesday

Potato-Crusted Quiche
(Kraft
Food & Family)

3
c frozen hash browns, thawed

¼
c butter, melted

3
eggs

½
c milk

½
c sour cream

1
½ c cheddar cheese

4
green onions, slice

1
c chopped ham (optional)

Heat
oven to 375. Pat has browns dry with
paper towels; place in a bowl. Add
butter; mix lightly. Press onto bottom
and up sides of a 9” pie plate. Bake 20
minutes or until golden brown.
Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions
(ham too if using). Reduce oven
temperature to 350. Pour filling into
crust. Bake 30 minutes or until center
is set and crust is golden brown. Let
stand 5 minutes before serving.

Combine
all ingredients, except sour cream, in the crockpot. Cook all day.
When you get home add sour cream, and heat thoroughly. Serve over cooked
noodles or rice.

Broccoli

Friday

Onion Beef Muffin Cups (Quick Cooking)

3
onions, thinly sliced

¼
c butter

6oz
steak, cut into 1/8” slices (or 1 c cooked ground meat)

1
tsp flour

1
tsp brown sugar

¼
tsp salt

½
c beef broth

1
tube flaky biscuits

¾
c mozzarella cheese

1/3
c Parmesan cheese

In large
skillet cook onions in butter over medium heat for 10-12 minutes until very
tender. Remove and keep warm. In the same skillet cook steak for 2-3
minutes, or until tender. Return onions
to pan. Stir in the flour, brown sugar
and salt until blended; gradually add broth.
Bring to a boil; cook and stir until thickened. Meanwhile separate biscuits; split each
biscuit horizontally into three pieces.
Press onto the bottom and up the sides of 8 ungreased muffin cups,
overlapping sides and tops (leaving extra for covering the tops). Fill each with about 2T of beef mixture. Combine cheeses; sprinkle over filling. Fold dough over completely to enclose
filling. Bake at 375 for 12-15
minutes. Let stand for 2 minutes before
removing from pan. Serve warm.